Olga Martín‐belloso
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Chemistry
Olga Martín‐belloso's Degrees
- PhD Food Science and Technology University of Barcelona
- Masters Food Science and Technology University of Barcelona
- Bachelors Chemistry University of Barcelona
Why Is Olga Martín‐belloso Influential?
(Suggest an Edit or Addition)Olga Martín‐belloso's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- New advances in extending the shelf-life of fresh-cut fruits: a review (2003) (528)
- Comparison of some biochemical characteristics of different citrus fruits (2001) (484)
- Current applications and new opportunities for the use of pulsed electric fields in food science and industry (2015) (449)
- Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. (2013) (438)
- Edible coatings to incorporate active ingredients to fresh-cut fruits: a review (2009) (411)
- Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties (2015) (399)
- Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples (2007) (365)
- Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review (2010) (346)
- Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. (2005) (339)
- Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films (2007) (332)
- Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials. (2009) (319)
- Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. (2001) (318)
- Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. (2008) (305)
- Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples (2008) (283)
- Pulsed Light Treatments for Food Preservation. A Review (2010) (283)
- Comparison of dietary fibre from by-products of processing fruits and greens and from cereals (1999) (280)
- Use of nisin and other bacteriocins for preservation of dairy products (2008) (266)
- Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples (2015) (256)
- Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils (2015) (255)
- Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears (2008) (249)
- Effects of pulsed electric fields on bioactive compounds in foods: a review (2009) (243)
- Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples (2007) (234)
- Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds (2007) (228)
- Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. (2006) (223)
- Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya (2008) (214)
- Alginate- and gellan-based edible films for probiotic coatings on fresh-cut fruits. (2007) (208)
- Non-thermal food preservation: Pulsed electric fields (1997) (204)
- Characterisation of low-fat high-dietary fibre frankfurters. (1999) (201)
- Characterization of dietary fiber from orange juice extraction (1998) (199)
- The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review (2009) (196)
- Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats. (2002) (191)
- Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. (2013) (191)
- Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon (2008) (185)
- Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. (2013) (184)
- Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits (2007) (182)
- Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. (2006) (182)
- Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup (2007) (180)
- Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization (2006) (179)
- Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus). (2010) (176)
- Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes (2013) (174)
- Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments (2009) (174)
- Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets. (2003) (174)
- Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages (2015) (173)
- Edible Nanoemulsions as Carriers of Active Ingredients: A Review. (2017) (172)
- Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions (2013) (171)
- Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus) (2008) (171)
- Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin (2008) (164)
- Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods (2018) (164)
- Characterisation of peach dietary fibre concentrate as a food ingredient (1999) (162)
- Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests. (2003) (161)
- Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment (2006) (160)
- Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice (2009) (159)
- Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments (2008) (158)
- Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon. (1999) (157)
- Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. (2013) (156)
- Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices (2002) (148)
- Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes (2008) (146)
- INACTIVATION OF ESCHERICHIA COLI SUSPENDED IN LIQUID EGG USING PULSED ELECTRIC FIELDS (1997) (146)
- Browning inhibition in fresh-cut 'fuji' apple slices by natural antibrowning agents (2006) (143)
- Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils (2016) (142)
- Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization (2011) (134)
- Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices. (2008) (132)
- Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters (2006) (132)
- Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber (2017) (131)
- Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. (2001) (130)
- Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields (2005) (127)
- Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials (2008) (127)
- Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments (2008) (127)
- Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices (2009) (124)
- Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage (2010) (123)
- Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions (2014) (123)
- Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice (2007) (119)
- Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. (2008) (116)
- Influence of treatment time and pulse frequency on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields. (2007) (115)
- Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.) (2009) (114)
- Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice (2009) (110)
- Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review (2008) (109)
- Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments (2006) (107)
- Fresh-cut fruits. (2007) (102)
- Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging (2004) (100)
- Comparative content of some phytochemicals in Spanish apples, peaches and pears (2002) (96)
- Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods (2013) (95)
- Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. (2006) (93)
- Microbial and Enzymatic Changes in Fruit Juice Induced by High-Intensity Pulsed Electric Fields (2003) (93)
- Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams (1999) (93)
- Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid (2004) (92)
- Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage. (2011) (91)
- Bio-preservation of fresh-cut tomatoes using natural antimicrobials (2008) (90)
- Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials (2012) (90)
- Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments (2009) (89)
- Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut "ataulfo" mangoes (mangifera indica L.) as affected by low-temperature storage. (2009) (89)
- Inactivation of Escherichia coli and Bacillus subtilis suspended in pea soup using pulsed electric fields (1996) (89)
- Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant. (2018) (89)
- In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages (2014) (88)
- Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives (2016) (88)
- Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds (2006) (87)
- Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage (2017) (86)
- Development of high-fruit-dietary-fibre muffins (1999) (86)
- Physicochemical Characterization of Lemongrass Essential Oil–Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters (2013) (85)
- Metabolomics for assessing safety and quality of plant-derived food (2013) (85)
- Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. (2003) (85)
- Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins (2001) (85)
- Proteins and amino acids in beers, their contents and relationships with other analytical data (1999) (84)
- Drying of persimmons (Diospyros kaki L.) and the following changes in the studied bioactive compounds and the total radical scavenging activities (2006) (84)
- Optimising the inactivation of grape juice spoilage organisms by pulse electric fields. (2009) (83)
- Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres. (2009) (82)
- Intrinsic Tryptophan Fluorescence of Human Serum Proteins and Related Conformational Changes (2000) (82)
- Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice (2007) (80)
- Effect of minimal processing on the textural and structural properties of fresh‐cut pears (2002) (78)
- Quality changes in fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents, and storage atmosphere. (2007) (77)
- Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice (2008) (76)
- The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms (2012) (76)
- Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances (2007) (72)
- Modeling the reduction of pectin methyl esterase activity in orange juice by high intensity pulsed electric fields (2007) (72)
- Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat (2010) (72)
- Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples (2015) (71)
- Novel technologies to improve food safety and quality (2019) (71)
- Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters. (2007) (70)
- Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments. (2013) (70)
- Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging (2002) (69)
- Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging (2007) (69)
- Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment. (2006) (69)
- Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices (2009) (69)
- The role of peroxidase on the antioxidant potential of fresh-cut 'Piel de Sapo' melon packaged under different modified atmospheres (2008) (69)
- Olive oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol. (2002) (67)
- Nanoemulsions as edible coatings (2017) (66)
- Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon (2008) (66)
- Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. (2004) (65)
- Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres (2010) (65)
- Changes in the polyphenol profile of tomato juices processed by pulsed electric fields. (2012) (65)
- Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages. (2016) (64)
- Influence of Maturity at Processing on Quality Attributes of Fresh‐cut Conference Pears (2006) (64)
- Kinetics of polyphenol oxidase activity inhibition and browning of avocado purée preserved by combined methods (2002) (63)
- Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes. (2013) (63)
- Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat (2008) (63)
- Edible Films and Coatings (2012) (62)
- Rheology of peach dietary fibre suspensions (1999) (62)
- Nanoemulsion-Based Delivery Systems to Improve Functionality of Lipophilic Components (2014) (61)
- Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality (2016) (60)
- Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit. (2012) (59)
- Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice (2015) (59)
- Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings (2015) (59)
- Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments (2009) (58)
- Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans. (2004) (57)
- Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2 (2008) (57)
- Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes (2016) (57)
- Influence of spectral distribution on bacterial inactivation and quality changes of fresh-cut watermelon treated with intense light pulses (2012) (56)
- Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality (2017) (54)
- Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields (2008) (54)
- Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages (2015) (54)
- Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol (2017) (53)
- Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon (2009) (53)
- A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice (2013) (53)
- Stability of health-related compounds in plant foods through the application of non thermal processes (2012) (52)
- Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions (2008) (51)
- Microbiological and biochemical changes in minimally processed fresh-cut Conference pears (2003) (51)
- Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice (2008) (51)
- Fresh Israeli Jaffa blond (Shamouti) orange and Israeli Jaffa red Star Ruby (Sunrise) grapefruit juices affect plasma lipid metabolism and antioxidant capacity in rats fed added cholesterol. (2004) (51)
- Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage (2011) (50)
- Pulsed Electric Field Processing (2012) (50)
- Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses (2011) (50)
- Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging (2008) (50)
- Delivery of Flavor and Active Ingredients Using Edible Films and Coatings (2009) (50)
- In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix (2014) (49)
- Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries. (2018) (49)
- Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging. (2008) (49)
- Combination of Pulsed Electric Fields with Other Preservation Techniques (2011) (49)
- Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves. (2019) (48)
- Proximate composition, minerals and vitamins in selected canned vegetables (2001) (48)
- Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions (2017) (48)
- Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults (2011) (47)
- Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing (2010) (46)
- Enhancing the lethal effect of high-intensity pulsed electric field in milk by antimicrobial compounds as combined hurdles. (2008) (46)
- Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "Fuji" apples by inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7. (2009) (45)
- Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials. (2008) (45)
- Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes (2018) (45)
- Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat (2009) (44)
- High-intensity pulsed electric field variables affecting Staphylococcus aureus inoculated in milk. (2006) (43)
- Food Safety Aspects of Pulsed Electric Fields (2005) (43)
- Sensory quality and internal atmosphere of fresh‐cut Golden Delicious apples (2005) (43)
- Effect of different olive oils on bile excretion in rats fed cholesterol-containing and cholesterol-free diets. (2003) (43)
- Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples (2003) (43)
- Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration (2010) (42)
- Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat (2010) (41)
- Modeling changes of headspace gas concentrations to describe the respiration of fresh-cut melon under low or superatmospheric oxygen atmospheres (2008) (41)
- Aroma profile and volatiles odor activity along gold cultivar pineapple flesh. (2010) (41)
- Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce (2015) (40)
- Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. (2008) (40)
- Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields. (2011) (39)
- Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach. (2017) (38)
- Influence of processing parameters on the pulsed-light inactivation of Penicillium expansum in apple juice (2014) (38)
- Pulsed light inactivation of naturally occurring moulds on wheat grain. (2014) (38)
- Food Preservation by Pulsed Electric Fields: An Engineering Perspective (2011) (38)
- Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp. (2019) (38)
- Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields (2007) (38)
- Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes (2018) (38)
- Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus). (2010) (37)
- Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach (2018) (37)
- Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions (2019) (36)
- Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans (2005) (36)
- Natural antimicrobial agents incorporated in active packaging to preserve the quality of fresh fruits and vegetables (2008) (36)
- Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado (2014) (36)
- Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples (2016) (36)
- Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée (2005) (36)
- Antioxidant properties and shelf‐life extension of fresh‐cut tomatoes stored at different temperatures (2008) (34)
- Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures (2017) (34)
- Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices. (2010) (34)
- Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates (2017) (34)
- Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus) (2010) (33)
- High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems (2005) (33)
- Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields (2008) (32)
- High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality (2017) (31)
- Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra (2014) (31)
- Effects Of Novel Processing Techniques On Glucosinolates And Membrane Associated Myrosinases In Broccoli (2014) (30)
- Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh‐cut Conference pears (2007) (30)
- Building bridges: an integrated strategy for sustainable food production throughout the value chain (2013) (30)
- The influence of alcohol-containing and alcohol-free beverages on lipid levels and lipid peroxides in serum of rats (1998) (30)
- Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin (2018) (30)
- Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice (2010) (30)
- The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles. (2019) (30)
- Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice (2014) (29)
- Enzymatic Inactivation by Pulsed Electric Fields (2005) (29)
- Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes (2020) (29)
- Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages (2016) (28)
- Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices (2019) (27)
- Pulsed electric fields affect endogenous enzyme activities, respiration and biosynthesis of phenolic compounds in carrots (2020) (27)
- Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high‐intensity pulsed electric fields (2009) (27)
- Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion. (2019) (27)
- Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique. (2015) (26)
- The effect of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by high-intensity pulsed-electric field. (2009) (26)
- Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple. (2019) (26)
- Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage. (2011) (25)
- High-intensity pulsed electric fields processing parameters affecting polyphenoloxidase activity of strawberry juice. (2010) (24)
- Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere (2007) (24)
- Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profile in normal and atherogenic rats (2007) (24)
- Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage (2017) (24)
- Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions (2017) (24)
- Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices. (2020) (23)
- Effect of combined methods of preservation on the naturally occurring microflora of avocado purée (2004) (23)
- Seed oils improve lipid metabolism and increase antioxidant potential in rats fed diets containing cholesterol (2003) (23)
- Combinational Edible Antimicrobial Films and Coatings (2016) (23)
- Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light (2017) (23)
- Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage (2011) (23)
- Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice. (2009) (21)
- Respiratory rate and quality changes in fresh-cut pears as affected by superatmospheric oxygen. (2007) (21)
- Improving quality of fresh‐cut mango using polysaccharide‐based edible coatings (2018) (21)
- Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes. (2009) (21)
- Formulation of Antimicrobial Edible Nanoemulsions with Pseudo-Ternary Phase Experimental Design (2014) (21)
- Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products. (2018) (21)
- Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds (2019) (20)
- Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes (2021) (20)
- Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli (2015) (20)
- The quality of peach jams stabilized with peach dietary fiber (2000) (20)
- The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions (2018) (20)
- Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice (2014) (19)
- Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds (2020) (19)
- Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods (2018) (19)
- A natural clouding agent from orange peels obtained using polygalacturonase and cellulase (2005) (19)
- High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content. (2018) (18)
- Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields. (2013) (18)
- New Kinetic Approach to the Evolution of Polygalacturonase (EC 3.2.1.15) Activity in a Commercial Enzyme Preparation Under Pulsed Electric Fields (2006) (18)
- The Effects of Non-Thermal Technologies on Phytochemicals (2012) (18)
- Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability (2018) (18)
- Pulsed electric fields processing basics. (2011) (18)
- Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice (2010) (18)
- Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields. (2013) (18)
- Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods (2017) (18)
- Does high-intensity pulsed electric fields induce changes in enzymatic activity, protein conformation, and vitamin and flavor stability? (2005) (17)
- Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment (2021) (17)
- Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh‐cut mango (2018) (17)
- Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields (2005) (17)
- Using antibrowning agents to enhance quality and safety of fresh-cut avocado treated with intense light pulses. (2011) (16)
- Valorization of agro-food by-products and their potential therapeutic applications (2021) (16)
- Change in Susceptibility of Proteins to Proteolysis and the Inactivation of an Extracellular Protease from Pseudomonas fluorescens M3/6 When Exposed to Pulsed Electric Fields (2001) (16)
- Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions (2020) (16)
- Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions (2020) (16)
- Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds (2018) (16)
- Effect of ripeness at processing on fresh‐cut ‘Flor de Invierno’ pears packaged under modified atmosphere conditions (2009) (15)
- Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions (2020) (15)
- Oxidative behaviour of fresh-cut ‘Fuji’ apples treated with stabilising substances (2008) (15)
- Impact of pulsed electric fields on food enzymes and shelf-life. (2007) (15)
- In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil. (2018) (14)
- In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose. (2019) (14)
- Minimal processing of tropical fruits: Antioxidant potential and its impact on human health (2007) (14)
- FLOW PROPERTIES OF ORANGE DIETARY FIBER SUSPENSIONS (1999) (14)
- Encapsulated Pine Bark Polyphenolic Extract during Gastrointestinal Digestion: Bioaccessibility, Bioactivity and Oxidative Stress Prevention (2021) (14)
- Effectiveness of nanoemulsions of clove and lemongrass essential oils and their major components against Escherichia coli and Botrytis cinerea (2019) (14)
- Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees. (2021) (13)
- Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila) (2018) (13)
- Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties (2021) (13)
- Modeling high-intensity pulsed electric field inactivation of a lipase from Pseudomonas fluorescens. (2006) (13)
- Differences in free amino acid profile of non-thermally treated tomato and strawberry juices (2013) (13)
- Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions (2021) (13)
- Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers (2021) (12)
- Factors affecting the formation of highly concentrated emulsions and nanoemulsions (2019) (12)
- Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization (2017) (12)
- In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing (2020) (12)
- Pulsed Electric Field Processing of Fluid Foods (2012) (12)
- Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time (2018) (11)
- Opportunities and Challenges of Ultrasound for Food Processing: An Industry Point of View (2017) (11)
- Proteins of beer affect lipid levels in rats (2001) (11)
- Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice‐Milk Beverages. Part I: Phenolic Acids and Flavonoids (2017) (11)
- High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.) (2017) (11)
- Induced accumulation of individual carotenoids and quality changes in tomato fruits treated with pulsed electric fields and stored at different post-treatments temperatures (2018) (11)
- Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize (2017) (11)
- Physicochemical and Antimicrobial Characterization of Beeswax–Starch Food-Grade Nanoemulsions Incorporating Natural Antimicrobials (2017) (11)
- Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability (2021) (11)
- k-carrageenan edible films for beef: honey and bee pollen phenolic compounds improve their antioxidant capacity (2021) (11)
- Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-based Juices. (2019) (11)
- High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage (2012) (10)
- High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids (2020) (10)
- Recent developments in the use of modified atmosphere packaging for fresh-cut fruits and vegetables. (2009) (10)
- Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields (2009) (10)
- Changes in bioactive compounds content and antioxidant capacity of pecan nuts [Carya illinoinensis (Wangenh. K. Koch)] during storage (2020) (10)
- Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage (2017) (10)
- Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds. (2009) (10)
- Pulsed Electric Fields Technology for Healthy Food Products (2021) (9)
- Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration (2017) (9)
- Effect of pulsed electric fields on carotenoid and phenolic bioaccessibility and their relationship with carrot structure. (2021) (9)
- Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods (2009) (9)
- Beer consumption and changes in stability of human serum proteins. (2001) (9)
- Use of Oscillating Magnetic Fields in Food Preservation (2011) (9)
- Antioxidant activity of thermal or non-thermally treated strawberry and mango juices by Saccharomyces cerevisiae growth based assays (2016) (9)
- Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage (2021) (8)
- Methods of Analysis of Antioxidant Capacity of Phytochemicals (2009) (8)
- Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch)) (2021) (8)
- Edible coatings: past, present and future. (2010) (8)
- Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products (2021) (8)
- Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes (2021) (8)
- Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice‐Milk Beverages. Part II: Carotenoids (2017) (8)
- Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product (2021) (7)
- Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products. (2022) (7)
- Effect of low and superatmosferic O2 modified atmosphere on the quality of fresh-cut pears (2010) (7)
- Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products (2021) (7)
- Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals. (2021) (7)
- Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients (2022) (6)
- Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice (2020) (6)
- Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum (2018) (6)
- Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables (2010) (6)
- Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields (2013) (6)
- Juice preservation by pulsed electric fields (2012) (6)
- Nanostructured Systems to Increase Bioavailability of Food Ingredients (2019) (6)
- CHANGES IN BIOACTIVE COMPOUNDS CONCENTRATION AND PHYSICOCHEMICAL PROPERTIES OF MANGO SMOOTHIES TREATED BY ULTRASOUND (2018) (5)
- Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability. (2022) (5)
- Non-thermal Processing Technologies (2014) (5)
- Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes (2020) (5)
- Physicochemical Properties and Bioaccessibility of Phenolic Compounds of Dietary Fibre Concentrates from Vegetable By-Products (2022) (5)
- Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage (2020) (5)
- Fruit Preservation by Ohmic Heating and Pulsed Electric Fields (2018) (5)
- Current Processing Methods in the Development of Micro- and Nanoencapsulation from Edible Polymers (2018) (5)
- Pulsed Electric Field and Fermentation (2016) (4)
- Current advances in quality maintenance of fresh-cut fruits (2008) (4)
- Methods for Determining the Antioxidant Capacity of Food Constituents (2017) (4)
- Edible Coatings as Tools to Improve Quality and Shelf-Life of Fresh-Cut Fruits (2009) (4)
- Pulsed Electric Fields to Obtain Safe and Healthy Shelf-Stable Liquid Foods (2011) (4)
- Natural antimicrobials for food processing. (2010) (4)
- Cloud stability, color, and extraction yield of a natural clouding agent obtained from orange peel by an enzymatic treatment (2003) (4)
- Edible Packaging for Fruits and Vegetables (2016) (4)
- Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots (2022) (4)
- Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin (2021) (3)
- Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables (2010) (3)
- Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams (2021) (3)
- Fresh-cut fruits: Apples and pears (2020) (3)
- Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases (2021) (3)
- Pulsed Electric Fields Effects on Health-Related Compounds and Antioxidant Capacity of Tomato Juice (2016) (3)
- Fresh‐cut pineapple (2016) (3)
- Valorization of Onion Waste by Obtaining Extracts Rich in Phenolic Compounds and Feasibility of Its Therapeutic Use on Colon Cancer (2022) (3)
- Fresh-cut fruits: Pineapple (2020) (3)
- Influence of lipid nanoparticle physical state on β-carotene stability kinetics under different environmental conditions. (2021) (2)
- OXIDATIVE BEHAVIOUR OF FRESH-CUT 'FUJI' APPLES TREATED WITH CHEMICAL STABILIZERS (2007) (2)
- Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruits (2005) (2)
- Nonthermal Processes as Hurdles with Selected Examples (2011) (2)
- Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2) (2022) (2)
- Quality, Safety, and Shelf-Life Improvement in Fruit Juices by Pulsed Electric Fields (2014) (2)
- Oxidative stability of antioxidants in fruits and vegetables (2010) (2)
- Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers. (2022) (2)
- Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development (2021) (2)
- Chapter 10 – Food Safety Aspects of Pulsed Electric Fields (2014) (2)
- Carotenoids in Nonthermally Treated Fruit Juices (2015) (2)
- Effects of Air-Jet Stem Generator and UP400S Treatment on Vitamin C, Colour and pH of Grapefruit Juice (2013) (1)
- Effect of Pulsed Electric Fields on Food Quality (2022) (1)
- Pomegranate (Punica granatum L.) Peel Extracts as Antimicrobial and Antioxidant Additives Used in Alfalfa Sprouts (2022) (1)
- Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers (2022) (1)
- Nanoemulsion design for the delivery of omega-3 fatty acids (2021) (1)
- Correction to Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice (2013) (1)
- Mechanical and chemical properties of Gold cultivar pineapple flesh (2010) (1)
- Dietary Fiber in Fruits and Vegetables (2020) (1)
- Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods (2016) (1)
- Attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye. (2011) (1)
- In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix (2022) (1)
- Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk (2022) (1)
- Apple peels and pulp as a source of bioactive compounds and their influence on digestibility and lipid profiles in normal and atherogenic rats Summary (1)
- NATURAL PRODUCTS AND RESOURCES REPOSITORY ( NPARR ) BEVERAGES ( incl . Juices , Tea / Coffee , Yoghurt and other natural soft drinks ) (2011) (0)
- Water-Soluble Vitamins (2015) (0)
- Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources (2023) (0)
- A NOVEL FUNCTIONAL FRESH-CUT PRODUCT OF PAPAYA (CARICA PAPAYA L. 'MARADOL') USING VACUUM IMPREGNATION AND EDIBLE COATINGS (2014) (0)
- Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage. (2022) (0)
- Comparative antioxidative properties of selected seed oils (2002) (0)
- Pulsed light of near‐infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post‐treatment time (2022) (0)
- Anti-Inflammatory and Chondroprotective Effects Induced by Phenolic Compounds from Onion Waste Extracts in ATDC-5 Chondrogenic Cell Line (2022) (0)
- Pulsed Electric Fields Bioproduction of Secondary Metabolites in Plant Systems (2016) (0)
- High-Intensity Pulsed Electric Field Applications in Fruit Processing (2012) (0)
- Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays (2022) (0)
- Building bridges: an integrated strategy for sustainable food production throughout the value chain (2013) (0)
- Process Innovations in Designing Foods with Enhanced Functional Properties (2022) (0)
- GLOBAL NUTRIENT SECURITY AND NUTRIENT BIOAVAILABILITY (2013) (0)
- Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion (2023) (0)
- Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion (2023) (0)
- EFFoST: An information powerhouse on European food science and technology (2021) (0)
- Effect of the Emulsifier used in Dunaliella Salina-based Nanoemulsions Formulation on the β-Carotene Absorption and Metabolism in Rats. (2023) (0)
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